Enameled cast-iron cookware, such as a Dutch oven, can be effective for browning meat, but it may not achieve the same level of browning as naked (uncoated) cast-iron cookware in certain situations.
The main reason is that naked cast-iron cookware has a seasoned surface that becomes naturally non-stick over time. This seasoning creates a smooth surface that promotes better browning and prevents the meat from sticking too much. When the meat comes into direct contact with the bare iron, it can form a more intense Maillard reaction, which is responsible for the delicious browning and flavor development.
On the other hand, enameled cast iron has a smooth, non-porous surface due to the enamel coating, which doesn't naturally develop a seasoning like naked cast iron does. The enamel coating also acts as a barrier between the meat and the iron, potentially reducing the intensity of the Maillard reaction and browning.
However, enameled cast-iron cookware still offers many advantages, including even heat distribution, excellent heat retention, and the ability to cook acidic foods without reacting with them. It's also easier to clean and doesn't require seasoning maintenance like naked cast iron.
In practical terms, both types of cookware can be used to brown meat effectively, but the results might vary slightly. If you prefer intense browning and have a well-seasoned naked cast-iron skillet or pan, it might provide a slightly better browning effect. However, for most everyday cooking needs, an enameled cast-iron Dutch oven will do an excellent job of browning meat while offering additional benefits.